Cream base for confectionary use

Abstract

A ready-to-whip cream base comprising an emulsion formed of a fat phase and a water phase, the fat phase containing lecithin and the water phase including sugar and a preservative.

We claim: 
     
       1. A ready-to-whip cream base for confectionary use requiring no auxiliary emulsifiers or foaming agents, said cream base comprising from about 45% to 60% by weight of a fat phase, and a water phase; said fat phase comprising a fat base and lecithin, said fat base being composed of, by weight, from about 15% to about 25% coconut oil, from about 30% to about 50% hydrogenated oil of the stable β'-crystallizing type, and from about 35% to about 45% liquid vegetable oil, and said lecithin being present in a proportion of from about 0.5% to about 1.5% based on the weight of said fat base; and said cream base further comprising as part of said water phase from about 10% to about 35% water, from 15% to about 30% sugar and from about 0.03% to about 0.05% preservatives, based on the weight of said cream base. 
     
     
       2. The cream base of claim 1, said lecithin content being about 0.6 weight percent of said fat base. 
     
     
       3. The cream base of claim 1, including about 0.75 weight percent sodium chloride. 
     
     
       4. The cream base of claim 1, said preservative being sodium benzoate. 
     
     
       5. The cream base of claim 1, said fat base having a dilatation of at least 15 mm 3  /g at 20°C and not more than 3 mm 3  /g at 35°C. 
     
     
       6. The cream base of claim 1, said hydrogenated oil having the following dilatation properties:   Temperature (°C)                                                   
              10      20      30    35   40                               
Dilatation (mm.sup.3 /g)                                                  
             55-60   43-48   24-29 12-15 2-6.                             
     
     
     
       7. The cream base of claim 6, said hydrogenated oil comprising a mixture of at least two oils hydrogenated to different melting points. 
     
     
       8. The cream base of claim 7 in which said hydrogenated oil is a mixture of hydrogenated fish oil and hydrogenated rapeseed oil. 
     
     
       9. A ready-to-whip cream base for confectionary use requiring no auxiliary emulsifiers or foaming agents, said cream base consisting of an emulsion having a fat phase content of about 57 weight percent and a water phase content of about 43 weight percent, based on said cream base; said fat phase having a fat base consisting of about 20 weight percent coconut oil, about 39 weight percent liquid vegetable oil, and about 41 weight percent hydrogenated oil, and containing about 0.6 weight percent lecithin, based on said fat base;   said hydrogenated oil consisting of about 19 weight percent hydrogenated medium-erucic-acid content rapeseed oil having a melting point of about 34°C and about 22 weight percent hydrogenated fish oil having a melting point of about 40°C, based on said fat phase;   said water phase consisting of about 20 weight percent water, about 22 weight percent sugar, about 0.75 weight percent salt, and about 0.04 weight percent sodium benzoate preservative, based on said cream base.   
     
     
       10. A process for preparing a ready-to-whip cream base for confectionary use requiring no auxiliary emulsifiers of foaming agents, said process comprising the steps of: forming a fat phase comprising between about 45% and about 60% by weight of said cream base by dissolving, at a first elevated temperature, from about 0.5% to about 1.5% lecithin in a fat base composed of a mixture of from about 15% to about 25% coconut oil, from about 30% to about 50% hydrogenated oil of the stable β'-crystallizing type, and from about 35% to about 45% liquid vegetable oil, all based upon the weight of said fat base;   forming a water phase at a first elevated temperature by dissolving from about 15% to about 30% sugar and from about 0.03% to about 0.05% preservative in from about 10% to about 35% water, said sugar, preservative and water contents being based upon the weight of said cream base;   emulsifying said water phase in said fat phase at a second elevated temperature; and   crystallizing and plastifying said emulsion under cooling to about room temperature.   
     
     
       11. The process of claim 10, including the additional step of forming said hydrogenated oil by mixing at least two oils hydrogenated to different melting points. 
     
     
       12. The process of claim 10, including the additional step of mixing about 0.75 weight percent sodium chloride, based upon said cream base, into said water phase. 
     
     
       13. The process of claim 10, said first elevated temperature being from about 40°C to 42°C and said second elevated temperature being from about 42°C to about 44°C. 
     
     
       14. The process of claim 10, said fat base being formed so as to exhibit a dilatation of at least 15 mm 3  /g at 20°C and no more than 3 mm 3  /g at 35°C. 
     
     
       15. The process of claim 10, said hydrogenated oil being formed so as to exhibit the following dilatation range:   Temperature (°C)                                                   
              10      20      30    35   40                               
Dilatation (mm.sup.3 /g)                                                  
             55-60   43-48   24-29 12-15 2-6.